The Ultimate Heartbreak Brownie
“Heaven has no rage like love to hatred turned, Nor hell a fury like a woman scorned,” William Congreve 1670 – 1729
Once, there was little that could be done for a broken heart. The knight had shed his armour and found to be seriously flawed.
What can a girl do?
Gather up all his clothes, shred them and leave out with the rubbish? Give all his gadgets a thorough wash on the hottest setting? Sell all his gifts to you on ebay and use the money on a fantastic holiday? Repaint his car in shabby chic style?
You could make this Ultimate Heartbreak Chocolate Brownie.
Someone did once describe it as so good it should be illegal.
I would love to take credit for the recipe. Alas, I cannot. I found it in Annie Bell’s Baking Bible – a book stuffed to bursting with fantastic cake recipes.
300g dark chocolate (50 per cent cocoa solids)
180g light Muscovado sugar
4 medium eggs plus 1 yolk
115g ground almonds
100g plain flour
15g cocoa powder
1 teaspoon baking powder
3 tablespoons fresh orange juice
70g dark chocolate (70 per cent cocoa solids, chopped)
Preheat oven to 150 C fan oven/ 170C electric oven. Grease and line a 23cm square x 4cm deep brownie tin.
Gently melt 300g dark chocolate with the butter in a bowl over a pan of simmering water. Remove from heat, add sugar and stir until smooth.
Add the eggs and yolk to the chocolate mix – one by one, beating after each addition. Continue beating until mixture is smooth and glossy. Fold in the ground almonds, then sift in the flour, cocoa and baking powder. Continue folding gently then stir in the orange juice and finally the chopped chocolate.
Pour mixture into the tin and bake for 25-30 minutes until the mixture begins to crack slightly. Remove from oven. Leave cake to cool for several hours. Slice and dust with cocoa powder.